Our low FODMAP Vegan Chocolate Chunk Cookies are chocolaty, chewy, sweet, but not-too-sweet, gluten-free, low FODMAP, vegan – oh yeah, and did I mention chocolaty?
Easy To Make Vegan Chocolate Chunk Cookies
Easy To Make Vegan Chocolate Chunk CookiesWe think our Low FODMAP Vegan Chocolate Chunk Cookies are the best ever! And we are firm believers that if you follow a vegan diet, and happen to be low FODMAP, too, that you should be able to have chewy, chocolaty chunky cookies anytime you want. Now you can with our low FODMAP recipe.
In fact, we have an awesome article titled, Can A Vegan or Vegetarian Go Low FODMAP? that you might enjoy reading.
Quick & Easy One-Bowl Cookies
We know that you all love desserts – especially chocolate desserts. And when they are one-bowl wonders you have told us that is even better! (See our One-Bowl Peanut Butter Cookies, One-Bowl Chocolate Chunk and One-Bowl Oatmeal Cookies). Now, with our Low FODMAP Vegan Chocolate Chunk Cookies, all of you vegan chocolate lovers can have a decadent, yet easy treat, too.
FODMAP IT!™ Vegan Chocolate Chunk Cookies
Erin Patinkin & Agatha Kulaga of Ovenly bakery in Brooklyn came up with the original vegan recipe, which we put through our FODMAP IT!™ process.
Vegan & Gluten-Free
Their original vegan chocolate chunk cookie was not gluten-free. Our version is and we have also tweaked the flour volume, as well as the weight of both types of sugar.
We have specified vegan chocolate, since not all dark chocolate is, and that is a major selling point of this recipe. More below in the section about chocolate.
Let’s Talk Fat & FODMAPs
FODMAPs are carbohydrates and as such, fats do not contain any FODMAPs. This means that butter, margarine and oils are allowed on the low FODMAP diet. Most chocolate chunk cookie recipes use butter, but being a vegan recipe, we are using oil in this recipe for Low FODMAP Vegan Chocolate Chunk Cookies.
The choice of oil is up to you. I have become a huge fan of rice bran oil. I went through a phase where I popped a lot of popcorn on the stovetop with oil and I found that the popped kernels were neutral enough tasting that I could really taste the flavor of the oil being used. Rice bran oil – by FAR – has the cleanest taste, and so I have found myself reaching for it more often for more applications. Think stir-fries, neutral vinaigrettes, etc.
All About Chocolate & FODMAPs
If you are a chocolate fan, you can read our articles All About Dark Chocolate, All About Milk Chocolate and All About White Chocolate. The FDA allows dairy products in dark chocolate, so you have to read labels.
Also, some vegans will avoid cane sugar as it is processed using bone char, even though no bone is in the sugar end-product, but I leave that to you to decide where you want to draw your line.
Take Your Time
You need patience with this recipe. Luckily, the bulk of the time is an overnight sit in the fridge, so it isn’t hands-on time.
As with many drop cookies, both chocolate chip style and oatmeal, an overnight refrigerated rest often improves the dough. The dry ingredients are able to hydrate with the liquid ingredients creating an overall better textured dough in the finished product.
Ingredients for Low FODMAP Vegan Chocolate Chunk Cookies
Here is what you need to make our cookies:
Low FODMAP Gluten-Free All-Purpose Flour – We use our favorite commercial blend from Bob’s Red Mill. If you want to make your own, we have our own DIY, too. Easy to make and you can store some for later.
Sugars – Sugar is low FODMAP and for this recipe we use a blend of white and light brown. The combo gives just the right amount of rich brown sugar flavor and moisture.
Eggs – NO! Of course not! These are vegan! (That was just a test).
Oil – A neutral flavored vegetable oil is the fat of choice for this recipe. I like rice bran oil as I find it’s flavor to be the lightest and mildest, but you could use sunflower, canola or even a blended vegetable oil.
Baking Powder – Use gluten-free, if following a GF diet. we always do. I am partial to Rumford. It is GF, aluminum-free and double-acting. Double-acting means it reacts when combined with liquid (in dough) and again when exposed to oven heat for maximum oomph.
Baking Soda – Make sure yours is fresh. It should bubble when combined with a little vinegar. Always store in an airtight container.
Salt – For baking we always use fine grained table salt. (For cooking, I like kosher).
Water – Yes, water! Adds a certain je ne sais quoi to these vegan cookies.
CHOCOLATE! – Dark chocolate. Read labels to make sure it is vegan. For supermarkets finds, I like Lindt 70% Excellence bars. Curiously, in our markets, they are in the candy aisle, not the baking aisle. Hunt them down! Note that Ghiradelli dark chocolates contain dairy products.
Let’s Make Low FODMAP Vegan Chocolate Chunk Cookies
Whisk your dry ingredients together to aerate and combine, as seen below. Tossing the chocolate chunks into this dry mixture will help them stay evenly distributed within the cookie dough.
In a separate large bowl, whisk together the brown sugar, sugar, oil and water until creamy. No need for an electric mixer! I used one, but this recipe is really just as easy made by hand with a whisk and silicone spatula. You can see this mixture combined, below.
Now beat the dry mixture into the wet, just until no floury streaks remain.
Now the important part: Cover bowl with plastic wrap and refrigerate overnight! Don’t skip this step! (More info below in recipe).
Use a scoop to create perfectly round cookies – and to keep the yield in check and to help them bake evenly. Below you can see the cookie dough scooped out on the parchment lined pans.
For cookies I always use heavy-duty aluminum pans called “half-sheet” pans. They conduct heat well and never warp. Below is a pic of the scoop that I used.
Now you are ready to make low FODMAP vegan chocolate chunk cookies!
Low FODMAP Vegan Chocolate Chunk Cookies
Low FODMAP Vegan Chocolate Chunk Cookies that happen to also be gluten-free! Super chocolaty, chewy and easy to make.
Low FODMAP Serving Size Info: Makes approximately 18 cookies; serving size 1 cookie
Ingredients:
- 1 3/4 cups (254 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (225 g; about 1 ¼ cups) vegan dark chocolate chunks, preferably about 60% to 65% cacao mass, cut into approximately ¼-inch to ½-inch pieces (6 mm to 12 mm); some shards are okay
- 1/2 cup (107 g) firmly packed light brown sugar
- 1/2 cup (99 g) sugar
- 1/2 cup (120 ml) plus 1 tablespoon neutral vegetable oil such, as rice bran (my preference), canola, or vegetable oil
- 1/4 cup (60 ml) plus 1 tablespoon water
- Kosher salt or flaky sea salt such as Maldon for garnish; optional
Preparation:
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In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt to aerate and combine. Add the chocolate chips to the flour mixture and toss to coat; this will help them incorporate and suspend evenly in the dough.
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In a separate large mixing bowl whisk together the sugar, brown sugar, oil and water until smooth and a bit creamy, about 1 to 2 minutes.
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Add the flour mixture to the sugar mixture using a partial folding action/partial stirring action with a large wooden spoon or silicone spatula until no floury streaks remain, but do not over mix. Cover the bowl with plastic wrap and refrigerate the dough for at least 12 hours and up to 24. It is vital not to skip this step.
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Position racks in upper and lower third of oven. Preheat the oven to 350°F (180°C). Line two half-sheet baking pans with parchment paper.
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Remove dough from the refrigerator and portion dough into 2-inch (5 cm) mounds. I like to use a Zeroll #40 scoop for a perfectly round result. If the dough is very crumbly, scoop out small amounts and work with your hands a little bit until the balls hold their shape as in the images. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking (see Tips). Sprinkle a tiny bit of coarse salt on each cookie, if you like.
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Bake for about 10 to 12 minutes, or until the edges are just golden. Do not overbake; the centers should be a bit soft. Cool pans on racks. Let cool completely before serving. Store cookies in airtight containers for up to 3 days at room temperature.
Notes:
Tips
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- OK, so you might be wondering how you are supposed to freeze the cookies AFTER they are doled out on their sheet pans. You have to make room in the freezer first! I understand that this might not be possible for everyone, and the cookies will work without this step. They will just retain a much nicer, more professional looking round shape if you can swing it.
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FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
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- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g. Pay attention to recommended serving sizes of cookies.
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Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
